Scrambled tofu is an easy to digest dish that resembles scrambled eggs. It is delicious and satisfies the need for phytoestrogens. Phytoestrogens are compounds that naturally occur in plants. They’re also found in a wide range of plant foods. If you eat fruits, vegetables, legumes, and some grains, you get phytoestrogens from your diet. A plant-based diet is very rich in natural phytoestrogens in healthy amounts, especially from soy
This dish can also be served as a bean protein side dish with lunch or dinner
Tahini Sauce
2 tbsp. tahini
1 tbsp. shoyu
1 clove garlic
1 tsp. Dijon mustard
3 tbsp. nutritional yeast
½ cup filtered water
Tofu Scramble
2 shallots thinly sliced
½ tsp turmeric
1 sweet red pepper, diced
60g/½ cup button mushrooms, thinly sliced
3 spring onions, thinly sliced on the diagonal
150g/1 cup sweetcorn
1 pack organic silken tofu
1 tbsp. shoyu
125ml/½ cup water
1 sheet nori seaweed, cut into small threads
Handful coriander, chopped
1 tbsp. toasted black sesame seeds
Parsley, minced for garnish
In a high-speed blender, blend the tahini, tamari, garlic, mustard, nutritional yeast and water and set aside. In a heavy-based pan warm a splash or two of water over a medium heat. Add the shallots and turmeric, cover and allow to sweat for 5 minutes. Add the red pepper, mushrooms, spring onions and corn, sauté for a further 5-8 minutes.
Crumble or mash the tofu into the pan and add the shoyu along with the water. Cover and cook for 5 minutes. Stir in the creamy tahini mixture, nori threads and coriander. Stir well and remove from the heat. Sprinkle over the black sesame seeds and garnish with parsley. Serve hot piled high on some toasted sourdough or a crusty whole grain baguette.
Marlene-Watson Tara
